Serve the Season: Chilled Avocado Soup Recipe
A savory blend of creamy avocado and aromatic herbs, this refreshing gazpacho makes the most of summer's most delectable ingredients.
Kristin Guy, dinexdesign.com
Summer is in full swing and so is the farmers market! There's nothing more exciting than discovering fresh finds on each visit to cook and experiment with back home. That being said, I’m so excited to kick off a new series called “Serve The Season” where we’ll take a look at the best produce each month and break it down into an easy yet exceptional recipe to showcase that ingredient.
For July, we’re all about the avocado — creamy and light, it's the perfect ingredient to infuse a little bit of richness into all your summer entertaining. But where guacamole is a party staple, I've created something a little more sophisticated that will have your friends and family begging for the recipe.
Blazing summer afternoons call for chilled relief! There’s nothing more refreshing than a cold soup to kick off your celebration, whether it be a patio party or just happy hour for two at home. This particular summer soup is decadent and creamy thanks to the addition of avocados, but is also vibrant and bright with mixed soft herbs and green peppers.
Definitely don’t leave out the tarragon on this recipe, it’s unique bittersweet flavor has an aroma similar to anise that adds a bit of unexpected pop when combined with the other soft herbs. Velvety, savory and yet incredibly healthy, this avocado veggie power-packed soup works great as a stunning appetizer or meal alike!
Ingredients
Serves 4-6
- 3 avocados, pitted and skin removed
- 1 English cucumber (or 3-4 Persian) ends chopped off, skin roughly peeled
- 1 green bell pepper (core, seeds and stem removed)
- 2 celery stalks, with leaves
- 1 large bunch of mixed soft herbs with stems removed: cilantro, chives, flat parsley, tarragon
- 1/2 jalapeño, seeds removed
- 2 cloves garlic
- 2 cups water
- juice of 1 lemon
- 1 Tbs olive oil
- salt & fresh cracked black pepper to taste
- Greek yogurt & jalapeño-infused oil for serving
Instructions
Add all ingredients to a food processor and pulse until smooth. Serve soup chilled with a dollop of greek yogurt, chopped soft herbs and a drizzle of spicy jalapeño oil on top. Serve in small bowls for an easy appetizer, or turn it into a bigger meal with grilled shrimp on top! This dish can be made the day before and stored in the refrigerator overnight for easy prep.
